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Savory Lavender Butter Spatchcock Chicken with Lemon Honey Glaze

A juicy spatchcock chicken infused with savory lavender herb butter and finished with a bright lemon honey glaze—simple, flavorful, and beautifully golden.

Ingredients

  • 4-5 lbs whole chicken
  • 1 whole sweet onion cut into 8 wedges
  • 1 cup chicken broth
  • 1/4 cup butter
  • 1 Tbs. Herbs de Provence see recipe below
  • 2 Tbs. grated lemon peel
  • 1 clove garlic minced

Honey Lemon Glaze

  • 1/4 cup butter
  • 1/4 cup honey
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp ground lavender buds

Herbs de Provence herb mixture

  • 3 Tbs. culinary lavender flower buds
  • 3 Tbs. oregano leaves
  • 3 Tbs. thyme leaves
  • 1 tsp rosemary leaves
  • 1 tsp basil leaves
  • 1/2 sage leaves

Instructions

  • What is Spatchcocking?
  • Spatchcocking is a simple technique where the backbone of the chicken is removed so it can be opened up and laid flat. This allows the chicken to cook more evenly and results in crispier skin and juicy, tender meat in less time than a traditional whole roast.
  • Place the chicken breast-side down
  • Set the whole chicken on a cutting board with the backbone facing up. You’ll see it running down the center.
  • Remove the backbone
  • Using a sturdy pair of kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to fully remove it. (You can save the backbone for making broth.)
  • Open the chicken
  • Turn the chicken over so it is breast-side up. It will now open like a book.
  • Flatten the breastbone
  • Place the heel of your hand firmly on the center of the breastbone and press down until you hear a slight crack. This allows the chicken to lay completely flat.
  • Tuck the wings (optional but helpful)
  • Tuck the wing tips behind the breasts to prevent burning during roasting.
  • Pat dry and prepare
  • Pat the chicken dry with paper towels—this is key for crispy skin—then proceed with your butter, seasoning, and roasting.
  • Preheat oven to 375 degrees
  • Prepare a 9x12" oven safe pan with sides.
  • Prep chicken for roasting
  • Lay down the 8 wedges of onion on the bottom of the pan
  • Mix together the butter, herbs, lemon peel, minced garlic & salt & pepper
  • Loosen the skin of the chicken
  • Slip about 1 tbs. of the herb butter under the thigh skin on both sides. Working the herb butter down to the drumstick area
  • Slip 1 tbs of herb butter under one side of breast, working the herb butter down, repeat on other side of breast meat.
  • Pour the 1 cup of chicken broth in the base of the pan
  • Cover the chicken tightly with parchment paper & foil
  • Bake covered for 35 -45 minutes.
  • Uncover chicken, baste with glaze, bake for 10 minutes
  • Basted whole chicken again with glaze.
  • Chicken is done when the internal temperature is 165 degree. Check the thigh and breast area for doness.
  • Take chicken out of oven and let rest for 10-15 minutes.
  • Strain drippings and thicken for a delicious gravey.
  • Slice chicken and serve.